Glutinous rice flour combined with this familiar fruit not only helps nourish the skin in the fall but also helps nourish the lungs and clear the blood.

When the weather changes to autumn, it is not only time to change your wardrobe, but also an opportunity for us to care for and protect our skin from the effects of dry weather. Glutinous rice flour, with its natural moisturizing properties, when combined with familiar fruits, not only provides a natural solution for soft, smooth skin but also effectively supports the lungs and blood circulation. Let's explore this wonderful combination, turning seemingly simple ingredients into "treasures" for health and beauty care, accompanying you throughout this autumn.

Instructions for autumn beauty dish: sticky rice pudding and wine

Necessary ingredients to make sticky rice wine tea

- A bowl of fermented rice wine, 100g glutinous rice flour, 6 kumquats, 6 red apples and 6 pieces of rock sugar

How to make sticky rice wine tea

Step 1: Start by preparing the glutinous rice flour, you need to measure and use an appropriate amount of hot water to pour into the glutinous rice flour. Use your hands to knead gently but firmly to create a smooth and elastic dough. When the dough has reached the right consistency and is no longer sticky, let the dough rest for about 15 minutes in a large bowl, covered with a clean towel or plastic wrap to prevent the dough from drying out.

Once the dough has rested for enough time, take a small amount of dough and roll it gently between your palms to form a long strip, then cut the dough into small, even pieces. Each small piece of dough is then gently rolled into a round, smooth ball, shaped like a cute little ball, their size must be moderate, small enough to be delicious but also big enough to feel the delicious flavor of sticky rice.

Step 2: Next, prepare the broth. Take the kumquats and red dates, you can wash them and drain them. The rock sugar should be crushed to dissolve easily during cooking. Take a clean pot on the stove, put the kumquats, red dates, rock sugar and rice wine in the pot. Add about 2 small bowls of hot water to the mixture, use low heat to cook.

Stir gently and frequently to combine the ingredients and dissolve the rock sugar. Cook for about 5 minutes or until the broth mixture begins to blend and release its characteristic aroma.

Step 3: Once the broth has boiled and the ingredients have turned into a homogeneous mixture, slowly pour the glutinous rice balls that you have rolled into balls into the pot. Add half a bowl of water to ensure that the glutinous rice balls do not stick together when they start cooking.

Continue using low heat and bring the mixture to a boil. When you see the glutinous rice balls float to the surface and have the milky white color of cooked glutinous rice, you can turn off the heat. At this point, the dish is ready to enjoy, with soft glutinous rice balls inside and a delicious broth layer outside.

Wish you success in making the beauty dish of sticky rice and wine!

Source: https://giadinh.suckhoedoisong.vn/bot-nep-ket-hop-voi-loai-qua-quen-thuoc-nay-khong-chi-giup-duong-da-trong-mua-thu-ma-con-giup-bo-phoi-thong-khi-huyet-172240925163547301.htm